A German Breakfast That You’ll Want To Wake Up For: Dutch Babies with Brandy Roasted Rhubarb & Strawberries

Dutch babies are incredible German pancakes similar to a sweet popover. Breakfast perfection? I’d certainly say so. Anddddd especially since it’s 4th of July weekend! I’m not sure there would be a better way to enjoy a long morning with friends and family.

I actually can’t believe I’ve never made dutch babies before – my grandpa was full German, so it only seems fitting that I’d make a traditional German breakfast! I was certainly in love at first taste and of course took it to the next level with brandy roasted rhubarb, fresh strawberries, currants and cherries. What a line up, right?!

Feel free to get creative with the toppings here – any fruit will do – I just picked out the most beautiful and in season fruits, including our local Hood strawberries that are like candy – let me tell you – just. can’t. stop.

Lastly, powdered sugar and whipped cream are always a win.

Thanks to everyone who contributed to this week’s recipe on Instagram! Always such a joy hearing your incredible ideas – I always get so inspired!! Thanks for contributing to the CK blog – really thankful for each of you.
Make sure to share your weekend holiday cooking with #ckweekends !

Here’s some dutch baby making tips:

  • Use a blender or food processor to make a very smooth batter with no lumps.
  • If you have time, rest the batter for 10-20 minutes to give the flour a chance to absorb the liquid – helps with texture and flavor.
  • Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size helps increase the puff and helps the pancake keep its shape.
  • Be sure that the sides of the pan is at least 2 inches tall and the batter is only about 1/2 in deep at most. If the batter is too deep, it will not develop hills, but if it is too thin it will crisp or burn before hills form.
  • Using a cast iron or similar skillet that’s preheated in the oven is key: it’ll help with producing crunchy, caramelized edges.
  • Do not open oven while cooking – peaks will fall. It is normal for the peaks to fall once baked and cooled to room temperature.


5 from 2 votes

Dutch Baby With Brandy Roasted Rhubarb & Strawberries

Dutch babies are incredible German pancakes similar to a sweet popover. Breakfast perfection? I'd certainly say so.
Course: Breakfast
Servings: 1 large dutch baby


Dutch Babies

  • 3 eggs
  • 170 g ⅔ cup Bulgarian style buttermilk (or any type of full fat buttermilk)
  • 70 g ½ cup flour
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 2-3 tablespoons unsalted butter cut into cubes (approx. 2T. Per 10” pan)

Brandy roasted rhubarb

  • 2 cups rhubarb fresh or frozen, chopped in ½” pieces
  • 60 g 1/3 cup brandy
  • 80 g ¼ cup honey
  • 1 vanilla bean seeds scraped


Roasted rhubarb instructions

  • Preheat for 425 degrees
  • In a dutch oven or similar oven proof baking dish, add all ingredients and stir. Cover.
  • Roast for 20 minutes.
  • Stir again and then uncover. Continue roasting for another 15 minutes or so.
  • Remove and allow to cool at room temperature.
  • Store any leftovers in sealed glass jar for up to 2 weeks.

Dutch baby instructions

  • Preheat the oven to 425°F. Place a 10” cast iron skillet on a middle rack to warm along with the oven.
  • In a food processor or blender, puree the eggs. Blend over high speed until light and frothy, about 30 seconds to 1 minute.
  • Add buttermilk, blend another 30 seconds
  • Add flour, vanilla, cardamom, soda and salt. Blend another 30 seconds to 1 minute or until smooth.
  • OPTIONAL: Rest the batter: leave in blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
  • After the 20 minute batter rest (optional), carefully remove the hot cast iron skillet from the oven.
  • Place the cubed butter in the pan, it will immediately bubble and begin to melt.
  • Place the skillet with the butter back into the oven until the butter just begins to toast (it will smell nutty and fragrant) for 45 seconds to 1 minute, watch carefully to not burn.
  • Remove the skillet from the oven, swirl to coat the pan evenly.
  • Pour the Dutch baby batter into the center of the skillet and immediately place back into the oven. Bake for 12 to 20 minutes (depends on pan size), or until the Dutch baby has risen substantially and is golden brown.
  • Serve immediately: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar, fill center with whipped cream, top with brandy roasted rhubarb and berries of choice.

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